Combined effects of nisin, lactic acid and modified atmosphere packaging on the survival of <i>Listeria monocytogenes</i> in raw ground pork

López-Mendoza, María Carmen; Ruiz, Pilar; Mata, C.

doi:10.1111/j.1365-2621.2006.01275.x

Cited by 10 publications

(6 citation statements)

References 21 publications

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“…CO 2 and nisin showed an inhibitor effect against both types of biofilms. This is in agreement with previous works with planktonic cells (examining the effects of CO 2 (32,40) and the effects of nisin (26,30)). However, no previous studies on the effectiveness of CO 2 against L. monocytogenes biofilms were found.…”

Section: Adaptive Responsessupporting

confidence: 93%

“…However, the positive interaction between CO 2 and nisin, which reflects incompatibility at high concentrations of the two variables, contrasts with previous results in which a synergic effect between nisin and CO 2 against the survival of L. monocytogenes has been demonstrated (26,30,44). This discrepancy could be explained by an increase in incompatibility between the effects of CO 2 and nisin associated with the presence of an external polysaccharide matrix in the mature biofilm transferred to cooked mussels.…”

Section: Adaptive Responsescontrasting

confidence: 85%

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Comparison between the Resistance of Benzalkonium Chloride–Adapted and –Nonadapted Biofilms of Listeria monocytogenes to Modified Atmosphere Packaging and Nisin Once Transferred to Mussels

Ibusquiza

Herrera

Cabo

2011

Journal of Food Protection

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Benzalkonium chloride-adapted and -nonadapted Listeria monocytogenes biofilm cells were transferred by contact to cooked or live mussels and packed in rich CO(2) and O(2), respectively. The viabilities of transferred cells during storage of these packed samples at 2.5 °C were compared. In addition, in cooked mussels the combined effect of CO(2) and nisin against the survival of L. monocytogenes was also studied by using a first-order factorial design. The results obtained demonstrated that biofilms formed by benzalkonium chloride-adapted L. monocytogenes cells could be more resistant to the application of modified atmospheres rich in CO(2) and nisin once they have been transferred to cooked mussels by contact (simulating cross-contamination). This implies an increase in the risk associated with the presence of these cells in food processing plants. Significant empirical equations obtained after 7, 11, and 20 days showed an inhibitory effect of CO(2) and nisin against L. monocytogenes. However, a significant positive interaction between both variables highlights an incompatibility between CO(2) and nisin at high concentrations. Results also demonstrated that L. monocytogenes could persist after cross-contamination during the processing of live mussels, so L. monocytogenes is of concern as a contaminant in live mussels packaged in high-O(2) atmospheres.

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Section: Adaptive Responsessupporting

confidence: 93%

Section: Adaptive Responsescontrasting

confidence: 85%

Comparison between the Resistance of Benzalkonium Chloride–Adapted and –Nonadapted Biofilms of Listeria monocytogenes to Modified Atmosphere Packaging and Nisin Once Transferred to Mussels

Ibusquiza

Herrera

Cabo

2011

Journal of Food Protection

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“…Among them, refrigerated storage conditions, addition of natural preservatives, vacuum pack (VP), and modified atmosphere packaging (MAP) could influence the development and activities of the ephemeral spoilage microorganisms and, consequently, the spoilage process (3). Antimicrobial nisin-based active packaging has also been recently developed as a powerful tool for meat storage (8)(9)(10)(11). Depending on the storage conditions and other extrinsic factors, only a few species are able to sufficiently develop in the food matrix to significantly affect the food quality.…”

mentioning

confidence: 99%

Impact of Nisin-Activated Packaging on Microbiota of Beef Burgers during Storage

Ferrocino

Greppi

Storia

et al. 2016

Appl Environ Microbiol

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bBeef burgers were stored at 4°C in a vacuum in nisin-activated antimicrobial packaging. Microbial ecology analyses were performed on samples collected between days 0 and 21 of storage to discover the population diversity. Two batches were analyzed using RNA-based denaturing gradient gel electrophoresis (DGGE) and pyrosequencing. The active packaging retarded the growth of the total viable bacteria and lactic acid bacteria. Culture-independent analysis by pyrosequencing of RNA extracted directly from meat showed that Photobacterium phosphoreum, Lactococcus piscium, Lactobacillus sakei, and Leuconostoc carnosum were the major operational taxonomic units (OTUs) shared between control and treated samples. Beta diversity analysis of the 16S rRNA sequence data and RNA-DGGE showed a clear separation between two batches based on the microbiota. Control samples from batch B showed a significant high abundance of some taxa sensitive to nisin, such as Kocuria rhizophila, Staphylococcus xylosus, Leuconostoc carnosum, and Carnobacterium divergens, compared to control samples from batch A. However, only from batch B was it possible to find a significant difference between controls and treated samples during storage due to the active packaging. Predicted metagenomes confirmed differences between the two batches and indicated that the use of nisinbased antimicrobial packaging can determine a reduction in the abundance of specific metabolic pathways related to spoilage. The present study aimed to assess the viable bacterial communities in beef burgers stored in nisin-based antimicrobial packaging, and it highlights the efficacy of this strategy to prolong beef burger shelf life. Spoilage of meat or meat products is caused by uncontrolled growth and various metabolic activities of the dominant microbiota found on these foods (1, 2). It is commonly assumed that microbiota of meat can originate from the processed animal's skin or intestines and that contamination may occur during the successive steps of processing and distribution (3-6). Undesired microbial development in meat could also appear during storage. In particular, different storage conditions of meat products can influence the development of different microbial groups and their ability to produce spoilage-associated compounds, such as esters, ketones, aldehydes, sulfur compounds, amines, and volatile fatty acids (2, 7). In recent decades, numerous methods had been applied for storage of meat to control the spoilage process, extending the shelf life of raw meat and meat products. Among them, refrigerated storage conditions, addition of natural preservatives, vacuum pack (VP), and modified atmosphere packaging (MAP) could influence the development and activities of the ephemeral spoilage microorganisms and, consequently, the spoilage process (3). Antimicrobial nisin-based active packaging has also been recently developed as a powerful tool for meat storage (8-11). Depending on the storage conditions and other extrinsic factors, only a few species are able to sufficiently ...

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“…was not inhibited in ground meat packed in high CO 2 /low CO 2 mixture and stored at 10 o C (Nissen et al, 2000). The use of MAP for pork meat at 4 o C showed a bacteriostatic effect on Listeria monocytogenes (López-Mendoza et al, 2007). Consequently, the combination of a reduced storage temperature and increased CO 2 level in package resulted a final number of S. typhimurium and APC lower than packaging with air after 12 days of storage in the refrigerator and at 12 o C. A reduction in the storage temperature from 4 to 12 o C produced an important change in the behavior of S. typhimurium and APC.…”

Section: Resultsmentioning

confidence: 92%

Modelling the effects of modified atmosphere onSalmonella typhimurium in packaged meat during storage in the refrigerator and at 12°C

Erkmen

Barazi

2008

Ann. Microbiol.

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Summary -The effects of storage atmosphere and temperatures on Salmonella typhimurium and aerobic plate count (APC) in meat were studied. Experimental results were analysed by non-linear regression of modified-Gompertz and logistic equations to generate "best fit". In the absence of CO 2 in package (with air and 40% O 2 + 60% N 2 ), in the refrigerator and at 12 o C, S. typhimurium had higher growth rate and reached to higher number, whereas the presence of CO 2 from 40 to 100% reduced the number of S. typhimurium by 0.2 to 1.6 logs unit in the refrigerator. CO 2 dissolves in water to form carbonic acid which reduces pH of meat and bacterial cytoplasm. This would be reduced the bacteria or inhibited their growth. The effects of the modified atmospheres on microorganisms in meat seems to be responsible for the data obtained, together with a probable contribution from pH which in turns is likely to be influenced by the gas atmosphere. It is known that CO 2 has a bacteriostatic effect. Parameters of non-linear modified-Gompertz and logistic models of the S. typhimurium and APC in meat stored at various atmospheres were matched in a satisfactory way. Both the modified-Gompertz and logistic models showed good fit to all curves as assessed using the root mean square error and the correlation coefficient between the experimental and predicted values.

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Combined effects of nisin, lactic acid and modified atmosphere packaging on the survival of Listeria monocytogenes in raw ground pork

Cited by 10 publications

References 21 publications

Comparison between the Resistance of Benzalkonium Chloride–Adapted and –Nonadapted Biofilms of Listeria monocytogenes to Modified Atmosphere Packaging and Nisin Once Transferred to Mussels

Comparison between the Resistance of Benzalkonium Chloride–Adapted and –Nonadapted Biofilms of Listeria monocytogenes to Modified Atmosphere Packaging and Nisin Once Transferred to Mussels

Impact of Nisin-Activated Packaging on Microbiota of Beef Burgers during Storage

Modelling the effects of modified atmosphere onSalmonella typhimurium in packaged meat during storage in the refrigerator and at 12°C

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